Grace – I’ve heard of microwaved omelettes, but not microwaved scrambled eggs. Interesting. That said, I’m also glad to hear this version comes out more attractively—phew!

Lydia – These were my thoughts exactly! From the first time I tried Rodney’s recipe, the double boiler w/ glass bowl method has been a godsend—it makes it so easy to see what’s going on and judge timing/doneness.

BNDQ8 – Thanks for stopping by. I hope you enjoy(ed) experimenting with this cooking method as much as I have!

Denise – That’s part of the reason I appreciate B&B meals so much. As you mentioned, many inns incorporate local foods & ingredients in their meal, and eating becomes more than just breakfast or a snack—it becomes a culinary tour of the area!

Shellie – The basil pictured in these images is actually a combination of freshly chopped green & purple basil (hence why some of it appears darker). Basil is the one fresh herb I always keep (grow) in my kitchen, and I find the purple basil adds an interesting dimension (color) to many foods, though it’s not quite as sweet as standard, green basil. While more of a deep burgundy color than true purple, it’s certainly not black (although I can see why the darker color may be off-putting to some). That said, it is delicious and an interesting plant to grow in your herb garden, whether outdoors or on your window sill. For more info on purple basil, check out this brief article from the National Gardening Association:
http://www.garden.org/plantguide/?q=show&id=2081

Chef Aimee – I’m with you on the fluffy & buttery eggs! And to think—at one time I preferred my eggs as dry & overcooked as you could make them without burning! How my tastes have evolved over the years

Dana – Thanks so much for your sweet comment! I’m so glad to hear your husband made these eggs for breakfast this morning and you enjoyed them so much. Comments like that always make my day! And thank you too, for your well wishes on the cookbook project. I appreciate your kind words.